In the Black Country on Bonfire Night there is pretty much always 'grey peas and bacon' on the go! It is a sort of casserole, great for all the family on a cold winters night. Pronounced, and often written, ‘Peys’ are dried peas, most traditionally Maple peas, but now sometimes green or yellow dried peas are re-hydrated and boiled with chopped onion and usually served with barley and shreds of bacon. This healthy recipe makes a warming supper dish or an accompaniment for faggots. It can also be blended to make a smooth baby puree.

Ingredients

• 1 lb dried grey peas (or split yellow peas)
• 3 oz pearl barley
  
• 1 lb bacon (diced)
• Salt and Pepper (although the bacon may be salty so you might not need this)

How to make Grey Peas and Bacon

1. Soak the peas and pearl barley overnight and then place in a saucepan with the sliced onion.
2. Brown off the bacon and add it to saucepan. Add a litre of stock, salt and pepper if necessary.
3. Cook slowly for two hours.